The effect of ginger (Zingiber officinale) powders at different concentrations on bioactive compounds, antioxidant activity, phenolic constituents, nutrients and sensory characteristics of wheat bread

Abstract

In this study, the effect of ginger powder concentrations on antioxidant activity, total phenolic, flavonoids content, and colour, phenolic constituents, minerals and sensory characteristics of breads enriched with ginger powder at different concentrations was investigated. Total phenolic and flavonoid contents of breads enriched with ginger powder varied between 28.93 (control) and 113.93 mg GAE/100g (1.5%) to 98.81 mg/100g (control) and 278.81 (1.5%), respectively. The highest L* value was determined in control sample. The gallic and 3,4-dihydroxybenzoic acid contents of ginger enriched-breads changed between 33.71 (1.0%) and 54.70 mg/100g (control) to 22.19 (1.0%) and 46.97 mg/100g (1.5%), respectively. The highest elements found in bread samples were Ca, K, P, Na, Mg, Fe and Cu. P and K contents of wheat breads enriched with ginger powders were recorded between 1135.42 (control) and 3422.12 mg/kg (1.5%) to 1932.03 (control) and 5320.28 mg/kg (1.5%), respectively.